It’s career number 130 and will last eight semesters covering 449 credits, divided into 58 subjects – 53 compulsory and 5 electives – plus a year of social service.
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The University Council of UNAM approved the creation of a degree in Human Nutrition Science to be offered in the Medical Faculty of Ciudad Universitaria. The powers of Veterinary medicine and zootechnics, psychology and chemistry You are a participant. Among the advice centers we find the Clinic for Obesity and Eating Disorders of the National Institute of Medical Sciences and Nutrition “Salvador Zubirán” and the Clinic for Obesity in Children of the General Hospital of Mexico “Dr. Eduardo Liceaga”.
With this career in the highest university house, a total of 130 would be added. The The Bachelor of Science in Human Nutrition aims to train competent professionals who are able to integrate and apply scientific, clinical and social knowledge. based on clinical – nutritional – community – diagnoses through nutritional status assessment, nutritional monitoring – guidance, and nutritional education that help resolve issues facing the country in health issues.
What will the income be like?
The The initial quota is 30 students and admission is indirect. Therefore, applicants must be in one of the races of the Biological, chemical and health sciences taught by the National Autonomous University of Mexico, You will then take part in an internal selection process.
According to the creation project, The new degree covers the strategic programs of the Institutional Development Plan 2015-2019. connected with the curriculum, extensive research and development as well as participation of university students and the highest study house. All of this for national progress and with the commitment that the Medical school with the country on health issues.
The document says: “The science of human nutrition It has to be the basis of food and nutrition policy. These must be designed in such a way that they identify, create, maintain and protect national, global, rational, sustainable and equitable food systems in order to preserve the health, well-being and integrity of humanity. “